> 



i A 338 

A6 S2 

*opy 1 

ANALYSIS 



OP 



THE APPLE. 



By J. H. Salisbury, M. D. 




* 








ALBANY: 




CHARLES VAN BENTHUYSEN, PRINTER. 





1850. 



ANALYSIS OF THE APPLE. 



This examination was entered into with the view of throwing some 
light upon the composition of the apple. To determine whether ornot r 
it contained a sufficient percentage of nutritious matter to render it pro- 
fitable as food for stock. That it has been used with a good degree of 
success, in many instances, for several years, is well known ; but it is 
by no means generally acceded, that the apple is as nutritious as it 
actually is. Those who have had some experience in feeding good 
varieties, will find in the following analysis the reason of their favora- 
ble opinion of this valuable product of the farmer ; — valuable, because 
if properly managed, the crop is sure, large, rich, and attended with 
less labor and expense than almost any other. 

It was the intention to have analyzed several varieties of sweet ap- 
ples, but owing to the lateness of the season before the examination was 
commenced, and the scarcity of these varieties, I was unable to obtain 
any, except the Tolman Sweeting. 

PERCENTAGE OF WATER, DRY MATTER AND ASH, IN THE 

Pulp of the Skin or epidermis 

Swaar. of the Swaar. 

Percentage of water, 84.75 61 .20 

« dry matter, 15.25 38.80 

" ash, 0.26 0.72 

'* ash calc. on the dry matter, . . 1 .705 1 .856 

PERCENTAGE OF WATER AND DRY MATTER IN THE 

Tolman Roxbury Kilham English R. Island 

Sweeting. Russet. Hill. Russets Greening. 

Percentage of water, .... 81.52 81.35 86.31 79.21 82.85 

« dry matter, 18.48 18.65 13.69 20.79 17.15 

The above results were obtained the first of March. The percentage 
of water in the six varieties examined ranges from 79.21 to 86.31 per 
cent. The Kilham Hill contains most, the Swaar stands next, the Green- 
ing third, and the English Russet has the least. The percentage mean 
from the six results is 82.664. 



The percentage of inorganic matter in the apple is small, not much 
exceeding that of the richer grains. Like the ash of wheat and corn, 
it is obtained free from coal with some difficulty, on account of its 
fusing at a low red heat. 

COMPOSITION OF THE ASH OF THE 

Swaar. Kxlham Hill. 

With carbonic Without carbonic With carbonic Without carbonic 

acid. acid. acid. acid. 

Carbonic acid, 17.62 16.17 

Silica, 1.43 1.750 1.34 1.693 

Phosphate of iron, 1.82 2.227 1.52 1.838 

Phosphoric acid, 11.51 14.083 11.51 13.922 

Lime, 4.05 4.956 2.48 2.999 

Magnesia, 1.46 1.786 1.14 1.379 

Potash, 34.34 42.016 29.62 35.821 

Soda, 15.77 19.295 21.40 25.826 

Chlorine, 1.71 2.092 1.93 2.334 

Sulphuric acid, 5.44 6.656 6.52 7.898 

Organic matter thrown 

down by nitrate of sil. 4.20 5.139 5.20 6.290 

99.35 100. 000 98.84 100.000 

COMPOSITION OF THE ASH OF THE 
Roxbury Russet, English Russet. R. I. Greening. 

With car- Without With car- Without With car- Without 

bonic carbonic borne carbonic bonic carbonic 

acid. acid. acid. acid. acid. acid. 

Carbonic acid,.... 14.11 10.12 18.03 

Silica, 1.95 2.278 0.94 1.051 1.15 1.412 

Phosphate of iron, 1.34 1.564 0.96 1.062 1.04 1.277 

Phosphoric acid,.. 13.81 15.057 9.94 11.110 9.49 11.664 

Lime, 4.16 4.857 2.92 3.263 3.60 4.421 

Magnesia, 1.63 1.903 0.97 1.068 1.80 2.211 

Potash, 29.51 34.958 34.27 38.323 31.31 38440 

Soda, 21.13 25.173 27.20 30.408 18.55 22.781 

Chlorine, 1.97 2.300 1.65 1.848 1.85 2.272 

Sulphuric acid, .. . 5.84 6.889 5.98 6.684 6.53 8.019 
Organic matter 
thrown down by- 
nitrate of silver, 4.30 5.021 4.64 5.187 6.11 7.503 

99.75 100.000 99.59 100.000 99.46 100.000 

The analyses are inserted both with and without the carbonic acid. 
They were calculated without it in order to show the real composition 
of the inorganic matter of the fruit. The carbonic acid is formed dur- 
ing the combustion of the organic matter, and hence cannot be regarded 
as a constituent part of the apple, except in very minute quantity. 

In silica, the apple is by no means rich, containing in the varieties 
examined from about one to 2.3 percent. The mean percentage of the 
five results is 1.637. The phosphate of iron ranges from about one to 
2.2 r>c.r cent.; the phosphoric acid from 11 to lo per cent.; the lime 



/ 



from about 3 to 5 per cent. ; the magnesia from about one to 2.2 per 
cent. ; the potash from about 35 to 42 per cent. ; the soda from 19.3 per 
cent, to 30.4 per cent. ; the chlorine from 1.85 to 2.33 per cent., and the 
sulphuric acid from 6.66 to S.02 per cent. 

The percentage of ash in the apple is small, yet rich in phosphoric 
and sulphuric acids, potash and soda. 100 lbs. of apple ashes, deprived 
of carbonic acid, contain, according to the mean of the foregoing re- 
sults, about 13 lbs. of phosphoric acid, 7 lbs. of sulphuric acid, 38 lbs. 
of potash, and 25 lbs. of soda. In other words, these four bodies make 
up about 83 per cent, of the whole ash. 

1000 lbs. of fresh apple contain about 827 lbs. of water, 170.4 lbs. 
of organic matter, destroyed by heat, and 2.6 lbs. of inorganic matter 
or ash. 1000 lbs. of dry apple contain between 17 and 18 lbs. of ash. 

MEAN OF THE FIVE FOREGOING ANALYSES. 



Carbonic acid, 

Silica, 

Phosphate of iron, 

Phosphoric acid, 

Lime, 

Magnesia, 

Potash, 

Soda, 

Chlorine, 

Sulphuric acid, 

Organic matter thrown down by nitrate of silver, 



ith carbonic 
acid. 


Without carbonic 
acid. 


15.210 




1.362 


1.637 


1.336 


1.593 


11.252 
3.442 


13.267 
4.199 


1.400 


1.669 


31.810 


37.610 


20.810 


24.799 


1.822 


2.169 


6.062 


7.229 


4.890 


5.828 



99.396 1U0.00O 



PROXIMATE ORGANIC ANALYSIS OF THE 

Tolman Sweeting. Swaar. Kilham Hill. 

1000 parts 1000 parts 1000 parts 1000 parts 1000 parts 1000 parts 
fresh apple, dry apple, fresh apple, dry apple, fresh apple, dry apple. 

Cellular fibre, 33.90 190.620 18.80 126.685 29.90 229.453 

Glutinous matter with a 

little fat and wax, .... 3.52 

Dextrine, 28.96 

Sugar and extract, 99-05 

Malic acid, 2 .50 

Albumen, 8.97 

Casein, 0.89 



19.793 


1.18 


7.276 


1.73 


13.276 


162.890 


28.54 


192.352 


21.72 


166.681 


557.178 


81.04 


546.618 


59.30 


455.069 


14.061 


3.82 


25.737 


3.46 


26.552 


50.452 


13.08 


88.125 


13.17 


101.066 


5.006 


1.96 


13.205 


1.03 


7.904 



Dry matter, 177.79 1000.000 148.42 1000.000 130.31 1000.000 

Water, 815.20 847.50 863.13 

Loss...... 7.01 4.08 6.56 



1000.00 1000.00 1000.000 



PROXIMATE ORGANIC ANALYSIS OF THE 

Roxbury Russet. English Russet. R. I. Greening. 

1000 parts 1000 parts 1000 parts 1000 parts 1000 parts 1000 parts 
fresh apple, dry apple, fresh apple, dry apple, fresh apple, dry apple. 

Cellular fibre, 31.20 173.623 44.78 220.929 33.58 204.000 

Glutinous matter with a 
little wax and fat, .... 1 .70 

Dextrine, 36.22 

Sugar and extract, 90.27 

Malic acid, 3.23 

Albumen, 15.03 

Casein, 2.05 



9.460 


2.22 


10.952 


1.32 


8.019 


201.558 


41.11 


202.823 


32.07 


194.888 


502.337 


93.46 


461.099 


76.37 


464.061 


17.975 


2.98 


14.702 


3.04 


18.485 


83.639 


16.13 


79.579 


16.37 


99.459 


11.408 


2.01 


9.916 


1.89 


12.088 



Dry matter, 179.70 1000.000 202.69 1000.000 164.64 1000.000 

Water, 813.45 792.11 828.46 ........ 

Loss, 6.85 5.20 6.90 



1000.000 1000.000 1000.000 



Besides the above mentioned bodies, the apple contains a small 
quantity of tannic and gallic acids. Of the varieties examined, they 
were found in larger proportion in the russets than in either of the 
others. To these acids this fruit owes that peculiar astringency so 
strikingly developed in some varieties, and easily detected in all, by the 
taste and by the black color struck through them when cut with a knife, 
or any instrument made of iron. 

Leibig states that starch is found in the unripe apple. I have not 
been able to detect it in the ripe fruit, except in the Talman Sweet 
which gave a very faint blue with iodine. 

A small quantity of white wax is found, which is derived mainly from 
the epidermis, over which it is spread, imparting to it, in many varie- 
ties, a smooth greasy feel. A little fatty matter is also present, together 
with a respectable percentage of gluten. The glutinous matter differs 
from that of the grains, in being less adhesive when moist, and more 
granular when dry. 

The foregoing analyses were made during the months of March and 
April. The Tolman Sweeting was somewhat shriveled, and rather past 
its season; the other varieties were fresh and in good eating order. The 
Tolman Sweeting, English Russet, and Kilham Hill were furnished 
by E. P. Prentice, Esq., of Mt. Hope. 

MEAN OF THE SIX FOREGOING ANALYSES. 

1000 parts of 1000 parts of 

fresh apple. dry apple. 

Cellular fibre, 32.03 190.879 

Glutinous matter with a little fat and wax, 1.94 11.463 

Dextrine, 31.44 186.805 

Sugar and extract, 83.25 497.627 

Malic acid,..., 3.17 19.585 

Albumen, 13.79 83.720 



Casein, 1.64 9.921 

Dry matter, 167.26 1000.000 

Water, 826.64 

Loss, 6.10 



1000.000 



The ripe apple is rich in sugar and a body analogous to gum, called 
dextrine, which has the same composition as starch, but differs from it 
in being soluble in cold water, and not colored blue with iodine. It de- 
rives its name from the action of its solution on polarized light, it caus- 
ing the plane of polarization to deviate to the right ; hence its name — 
dextrine. 

Dextrine and gum should not be confounded with each other. 
They differ very materially in many respects. The former possesses 
the property of being converted into grape sugar by sulphuric acid and 
by diastaste, while the latter does not. Dextrine belongs to the class 
of bodies which are susceptible of nourishing the animal body. All 
the starch taken as food is converted into dextrine before it is assimilat- 
ed by the system. The acids of the stomach possess the property of 
converting starch into this body. 

In the fresh apple, 100 lbs. contain about 3.2 lbs. of fibre ; 0.2 of a 
lb. of gluten, fat and wax; 3.1 lbs. of dextrine ; 8.3 lbs. of sugar and 
extract ; 0.3 of a lb. of malic acid ; 1.4 lbs. of albumen ; 0.16 of a lb. 
of casein, and 82.66 lbs. of water. 

In the dry apple, 100 lbs. contain about 19 lbs. of fibre; 1.1 lbs. of 
gluten, fat and wax; 18.7 lbs. of dextrine; 49.8 lbs. of sugar and ex- 
tract ; 2 lbs. of malic acid; 8.4 lbs. of albumen, and 1 lb. of casein. 

In the fresh potato, 100 lbs. contain about 9.7 lbs. of starch ; 5.S lbs. 
of fibre ; 0.2 of a lb. of gluten ; 0.08 of a lb. of fatty matter ; J of a 
lb. of albumen; 0.45 of a lb. of casein; 1.27 lbs. of dextrine; 2.64 
lbs. of sugar and extract, and 79.7 lbs. of water. In the dry potato, 
100 lbs. contain about 48.5 lbs. of starch ; 29 lbs. of fibre ; 1 lb. of 
gluten; 0.4 of a lb. of fatty matter; 1.25 lbs. of albumen ; 2.25 lbs. of 
casein ; 6.32 lbs. of dextrine ; and 13.2 lbs. of sugar and extract. 

By comparing the composition of the apple with that of the potato, 
it will be noticed : First. That the former contains, according to the 
above analyses, about three per cent more of water than the latter. 
Second. That dextrine and sugar in the apple take the place of starch, 
dextrine and sugar in the potato. Of the former, 100 lbs. of good 
fruit contain of dextrine, sugar and extract 11.4 lbs. ; the latter has in 
the same amount of fresh tubers, 13.61 lbs. of starch, dextrine, sugar 
and extract. In the dry fruit 100 lbs. contain of dextrine, sugar and 
extract, 68.5 lbs. ; in the same quantity of dry potato there is of stanch, 



dextrine, sugar and extract, 68.02 bs. The above proximate princi- 
ples are the main bodies in the apple and potato which go to form fat. 
In the aggregate amount then of fat producing products it will be seen 
that the apple and potato do not materially differ. It would be natu- 
ral, however, to infer that 50 lbs. of dextrine and sugar would, if taken 
into the system, be more likely to make a greater quantity of fat in a 
given time, or at least to make the same amount in a shorter period, 
than an equal weight of starch, for this reason, that the two former 
bodies, although nearly the same in composition with the latter, yet are 
physically farther advanced in organization, and hence probably approxi- 
mate nearer the constitution of fat. If this view be taken, then the apple, 
if of good^quality, may be regarded equally if not more rich in fat pro- 
ducing products than the potato. Thirdly, that the apple is richer in 
nitrogen compounds than the potato. 100 lbs. of fresh apple contain 
of albumen 1.38 lbs.; the same amount of fresh potatoe has J of a lb. 
100 lbs. of dry apple contain 8.37 lbs. of albumen and an equal weight 
of dry tubers has 1J lbs. 100 lbs. of fresh fruit contain of casein 0. 16 of 
a lb., and an equal weight of fresh tubers, 0.45 of a lb. 100 lbs. of dry 
apples have 1 lb. of casein, and the same amount of dry potato contains 
2£ lbs. Hence it will be observed that 100 lbs. of fresh apple contain 
of albumen and casein 1.54 lbs., and the same quantity of fresh potato 
0.7 of alb. 100 lbs. of dry fruit have of albumen and casein 9.37 
lbs., and an equal amount of dry tubers, 3.50 lbs. 

From the above it will readily be seen that in albumen the apple is 
richer than the potato, while in casein the reverse is the case. That 
the aggregate amount of albumen, casein and gluten in good varieties 
of the apple is more than double that of the same bodies in the potato ; 
hence the former may be regarded richer than the latter in those bodies 
which strictly go to nourish the system, or in other words, to form 
muscle, brain, nerve, and in short assist in building up and sustaining 
the organic part of all the tissues of the animal body. 

The juice of the apple forms what was regarded not long ago, a fa- 
vorite and almost necessary appendage to the farmer's stock of winter 
luxuries. It is now, however, looked upon by him with comparative 
indifference as a beverage, he having found a far better and more prof- 
itable use for his apples, that of converting them into fat instead of 
alcohol. The juice of the apple after being fermented is called cider, 
and contains much of the nutritive matter of the fruit. Cider contains 
alcohol, sugar, gum or dextrine, malic acid and the phosphates and sul- 
phates of the alkalies, with a little tannic and gallic acids. The juice 
before being fermented has in addition to the above ingredients, albu- 
men and casein. 



8 





• cd • 




a> *-» O 




I- 1 




4) ^3 *— « 




*-> CD ,o 




c O ^ 




3 ec — 






a> X — 




.n cd <rf 




i_» CO ~& 




O C3 CD 




CI A > 








>* ^ £ 




it ma 
Berar 
and a 




— * . 




gm.p 




V- *-• 




cd 




^ „; ^ 




o CD CD 




T3 ft § 
.2 * bO 








** 2 




, -G 0> 




5J *• a. 




-S *£ *- 




*-> o 




O Td 




^_ a? G 




ca « ed 




<u -G g 




> -^> Qh 








O P 


m 


X 

t— 1 


"e5 S3 -fj 






with 
nnec 
r, an 




£h 


O KJ 


<5 


o> o a> 




eu s a> 




« Oh 








<D CD ^ 




(-1 Hi 

t5 a» Q) 




-d jcs 




U_ w 




O CO 




g w o 






.2 >> cs 










g RJ CD 




a o* 




fi .2 -a 




O S3 




« e3 ^ 




2 £P S 




- o „ 




bo cd .£< 




.2 * g 




s § § 




2" x » 




£ g jcs 




o fc ~ 




n >> 




*♦_ -5 Jl 




O CD »r; 




_S3 ^ 
<D *£! _£3 




to o 




e purpo 
troduce 
nd ripe 

ts: 












* C [J 3 




*- O 2 CD 




fo bO "g bO 

S3 S S3 










■si 

O 



rf » -h CO f-i —t 3} O 
CNt»©00^O3CNi-l 



tOOCOONOO« 
00 



6 

a, 



a 
13 



CD 

P. 

5 



rStNtOiOh-OtNrf'-H 

OOrtWHnOOtO 
oo 



rtNriinO • © 00 



OOCO^OCM 



©Tf 



o 
a, 

£3 






©«-iCO<N©.-i 



©00 
00 



u co 

-t-J w 
P. CO 

t-i o 



;-i N h- Ci •— i 00 

OiOOnWO 

©<-<(NoJ©"© 



©oo 

' 00 



•a 

<U CO 

C t4 



O Tf t-i 00 O i-H • O CN 



©©COCO©© 



©CO 
00 



ex 

3 



©oocNtor-© . 0)N 

fl <* iH QO i-l OO • t> 00 

^ to io »-i o <— i I 2 ^t" 



0) 

.2* 
c 

t3 



rf« flj © "— ' tO O 
O CO r ~ ' tO l^" C" 

© 8 ** W © <N 



CO 05 
Si »" 

*Joo 



u * 

<D I * 

rt ....... . 

g .:::::: : 

bo * • I ' I * I '. 

a ::::::: : 

'u «••••••• 

o ••••••• * 

o ; ; ; ; • • . • 
T3 • . : : : : : : 

i .':•;*:• • 

<« • : : : : : j : 

>• : ^ * I'a*'^ • * 

J3 »co ! e '-* '7\ • '. 

& • S . S § 3 : ; 
o tg q ^ <j g 5 1-3 ^ 



.2 o 

B £ 

u, a 

* bo 



o 

CtJ 
CD 

S3 
O 

■«-» 



T3 

S3 

o 

S3 
S3 
O 

5-1 

PQ 

S3 

CD 
O 

00 



a 


CQ 


o 




• i-^ 




s 




<D 


-n 


-S3 
o 


'5 


T3 


u 


bn 


r^H 




Bl 




s 



bo 

a 

aT 
o 

S3 

B 

co 

-O 
3J 

CO 

CO 

o 



O 

T3 
O 

S3 

a 

S3 

a 

CD 
CO 

o 

*-> 

CD 
CO 
CD 

-S3 



CD 

T2 

"go 

CD 



T3 
CD 

-i— > 
O 
CD 



^3 JS 

a rt 

co S3 

S3 -2 

CD .t; 

CD T3 

rO H3 • 

*-» kw CD 

s 'g £ 

-^ 3 Bi 



CD 



bo S 

2 a> .2 

£ PQ is 

IbH CD 

^ -T3 




